Easy French Silk Chocolate Pie (Made with Cool Whip!)

If you're a serious chocolate lover, you are going to fall completely in love with this easy French silk chocolate pie. It captures all the rich, velvety flavor of a traditional silk pie, but uses a few smart shortcuts—like Cool Whip and a premade crust—to keep things light and completely hassle-free. It's the absolute perfect make-ahead dessert for your next get-together, or really anytime you need a foolproof slice of chocolate heaven!

This is absolutely one of my favorite pies to make, despite the fact that it can be a bit messy putting it together! Its rich, silky smooth, chocolate flavor is incredible. Although it has a decadent taste, it isn't too overbearing or filling.

This sweet pie has just the right amount of everything: chocolate, creaminess, and pure joy--all held together in a crispy, oven-baked crust.

But the best part about this easy French silk pie recipe is that it contains no heavy cream (goodbye extra fat and calories!). Instead we use reduced fat Cool Whip, which not only tops the pie, giving it that glowing white charm, but it also gets folded into the rich, chocolaty base, providing it with a light, creamy taste.

This luscious French silk chocolate pie is perfect for your next holiday gathering or social, or simply just because you deserve something special!

👪Why You'll Love This Easy French Silk Pie

🥘Ingredients Needed For This Easy Cool Whip Pie

• baked, cooled pie crust- feel free to make your own--deep dish is best. I often buy a frozen pie crust from the store (which I defrost and bake) to save time and cut down on prep.
• salted butter- soften this ahead of time to make mixing easier
• sugar- sweetness for the chocolaty base
• unsweetened chocolate- use premium brand baking squares, such as Baker's or Ghirardelli.
• eggs- we use raw eggs for this recipe, but only two. Use pasteurized eggs from a grocery store, which are much safer.
• reduced fat Cool Whip- just enough cream and fluff to get the job done; it also helps this chocolate silk pie store well in the fridge because it's a stabilized dairy topping product.
• chocolate garnish- I typically use semisweet chocolate chips on top for a sweet tasty crunch. If you're feeling extra fancy, feel free to use a dusting of cocoa powder or chocolate shavings. You could even top this with those luxurious chocolate curls that you often see in a bakery or restaurant!

See recipe card for quantities.

🔪How To Make Easy French Silk Chocolate Pie

1. Step 1: Cream butter and sugar.

2. Step 2: Add melted chocolate; allow mixture to cool. Add eggs, one at a time, beating 5 minutes after each addition.

3. Step 3: Fold in half of the whip.

4. Step 4: Transfer filling to baked pie shell. Allow to set in fridge before adding remaining whip and chocolate garnish.

Hint: Be sure to let the pie set in the fridge for 2-3 hours before adding the final layer of Cool Whip. This is the key to achieving two completely separate layers.

🥣Simple Ingredient Substitutions

• The Crust - If you don't have a traditional pastry crust on hand, a store-bought graham cracker crust or a shortbread crust makes a fantastic base. As a bonus, using a pre-made cookie crust turns this into a completely no-bake dessert!
• The Chocolate - Standard baking chocolate bars are great, but if you only have semi-sweet chocolate chips in your baking drawer, you can easily melt those down instead. Just make sure to melt them slowly in the microwave or on a double boiler so they stay perfectly smooth.
• The Whipped Topping - Need to make a quick tweak to the filling? You can absolutely swap standard Cool Whip for a sugar-free version, or use a natural whipped topping brand like Truwhip. The pie will still set up nicely and stay wonderfully light and fluffy.

🥧French Silk Chocolate Pie Variations

• The Double Chocolate - Swap out the traditional pastry crust for a store-bought Oreo cookie crust. Not only does this make the pie completely no-bake, but it adds an extra layer of rich chocolate flavor that everyone goes crazy for!
• Mocha French Silk Pie - Want a slightly more grown-up twist? Whisk a teaspoon or two of instant espresso powder right into your filling. It beautifully enhances the deep cocoa notes without being overpowering, making this easy pie taste like it came straight from a fancy bakery.
• Bite-Sized Mini Pies - Instead of making one large dessert, spoon the fluffy filling into pre-made mini graham cracker crusts. They chill super fast in the fridge and are incredibly convenient for grabbing and going if you are hosting a crowd!

For more easy recipes with whip, explore our Cool Whip Recipe Collection!

🍽Equipment Needed

• deep dish pie plate (if not using frozen store bought, which comes in its own foil pie plate)
• microwave safe dish
• hand mixer or stand mixer--one of these is required for this recipe to fluff up the eggs; do not mix by hand
• large mixing bowl
• measuring cups
• mixing spoon
• rubber scraping spatula

🍶Storing Your French Silk Chocolate Pie

Loosely cover with plastic wrap or foil and keep the pie refrigerated for up to 5 days (provided that the eggs aren't past expiration).

French Silk Chocolate pie can also be frozen. Just know that when you defrost it overnight in the fridge, the crust will be a little soggy and the filling's consistency won't be as fluffy.

🗨️Easy French Silk Pie FAQ

✅Food Safety

🥄More Easy Pie & Cobbler Recipes

Looking for other recipes like this? Try these:

🍴Favorite Pairings

These are my favorite dishes to serve with Easy French Silk Pie:

📋Recipe with step-by-step instructions

No-Bake French Silk Chocolate Pie (with Cool Whip)

Kitchen Ready Betty

This easy French silk pie delivers rich, velvety chocolate flavor with a fraction of the effort of traditional recipes. By swapping fussy heavy cream for a light whipped topping, you get a perfectly fluffy, make-ahead dessert that is guaranteed to impress.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Rest Time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Course Desserts

Cuisine American, French

Servings 8

Calories 399 kcal

Equipment

• deep dish pie plate (only needed if not using premade store-bought)
• microwave-safe dish
• hand mixer (or stand mixer; one of these is required for this recipe to fluff up the eggs; do not mix by hand)
• large mixing bowl
• scraping spatula

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Ingredients

  

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• 1 deep dish 9-inch pie shell baked and cooled
• 1 stick butter softened
• ¾ cup sugar
• 2 ounces unsweetened chocolate melted and cooled
• 2 eggs
• 8 ounces reduced fat Cool Whip divided; defrost in fridge before using
• chocolate garnish optional

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Instructions

 

• Bake pie crust and allow to cool.
• In a large mixing bowl, cream the softened butter with the sugar.
• Melt the chocolate in a microwave-safe dish, let it cool and then add it to the creamed butter mixture; stir to incorporate.
• Add eggs, one at a time, beating 5 minutes after each addition on high speed.
• Gently fold in half the Cool Whip and then pour the filling into the cooled pie shell.
• Cover loosely with plastic wrap and allow the pie to set in the fridge for 2-3 hours before topping with remaining Cool Whip and chocolate garnish.

Notes

If you have one, a stand mixer is the way to go with this recipe since the filling needs to be beaten on high speed for 10 minutes total. This can get a bit messy with a hand mixer because you need to stop intermittently to scrape down the sides of the bowl with a rubber spatula. Be prepared for a little chocolate fluff to go flying!

Let the chocolate cool before adding it to the creamed butter mixture. This is important so that when you add the eggs in the next step, the mixture isn't warm.

Be sure to let the pie set in the fridge for 2-3 hours before adding the final layer of Cool Whip. This is the key to achieving two completely separate layers.

For leftovers, loosely cover with plastic wrap or foil and keep the pie refrigerated for up to 5 days (provided that the eggs aren't past expiration). The pie can also be frozen; defrost overnight in the fridge.

Please see the raw egg consumption disclaimer in the above post before making this recipe.

 

Nutrition

Serving: 1 sliceCalories: 399kcalCarbohydrates: 41gProtein: 5gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 76mgSodium: 228mgPotassium: 134mgFiber: 2gSugar: 23gVitamin A: 462IUCalcium: 53mgIron: 2mg

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_{Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.}